Sautéed Bitter Greens Recipe
Flavorful and a little spicy, these Sauteed Bitter Greens are packed with nutrients.
Servings: 4
Calories: 156kcal
Ingredients
- 2 pounds fresh kale or broccoli rabe or dandelion greens, well rinsed and drained; we used kale
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic peeled and cut into slivers
- ⅛ teaspoon hot red pepper flakes or more to your liking
- ¼ cup dry white wine
- ¼ teaspoon Salt
- ⅛ teaspoon black pepper
Instructions
- Chop the greens coarsely and set aside, cutting out the larger stems.
- Bring a large pot of water to boil.
- Add the greens and cook for about 3 minutes. They should still be bright green.
- Drain the greens in a colander, squeezing out as much water as possible.
- Heat the olive oil in a 12-inch sauté pan over medium-high heat.
- Stir in the garlic slivers, pressing on them with the back of a spoon to release their flavor. Do not let them burn.
- As soon as the garlic slivers look transparent, stir in the red pepper flakes.
- Add the greens and wine.
- Lower the heat to simmer and cover the pan.
- Cook for about 3 or 4 minutes.
- Uncover the pan, season with salt and black pepper, and serve hot.
Nutrition
Calories: 156kcal | Carbohydrates: 11g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 268mg | Potassium: 808mg | Fiber: 9g | Sugar: 2g | Vitamin A: 22676IU | Vitamin C: 212mg | Calcium: 581mg | Iron: 4mg